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Come to Stratford early and stay late! Construction delays may be significant in summer 2019 so be sure not to miss out on any fun!

Hwy 7: Adding a round-about at Line 26 between Stratford and St. Marys/London/401 W

Daytime delays may be possible during August, however, all roads and the round-about are open.

Hwy 6 to Embro/401: Replacement of large culvert Aug-Nov

Expect delays but road will not be closed. Hwy 7 detour is suggested as above, if there is an overlap.

Hwy 8 between Stratford and Shakespeare: In progress

Beginning in early June, stretches of this road between the west end of Shakespeare and the east end of Stratford will be reduced on weekdays to a single lane, with flag people controlling traffic in both directions. Delays may be lengthy, so please allow additional time for your trip. (Both lanes are expected to be open on evenings and weekends.)

Don’t miss the fun due to construction delays!

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Stratford's #nextgen Chefs


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Jamie Crosby - Chef De Cuisine, The Prune

Posted under Stratford's #nextgen Chefs on May 23, 2019

The Prune 

Meet Jamie Crosby, Chef De Cuisine at The Prune. Jamie grew up in the Rural Huron County/ Bayfield area, where he coincidentally fell into his culinary career as a teenager. He started working at restaurants in Bayfield and he ended up liking it more and more. When it comes to the types of dishes Jamie enjoys cooking, he says “I like cooking a lot of classic dishes which I’m not really creating as much as I am executing them in my own way.” 

Age: 30 

1. Where did you grow up? 

Rural Huron County, Bayfield area.

2. What or whom inspired you to pursue a culinary career?

I coincidentally fell into my culinary career as a teenager, working in various restaurants in Bayfield. I continually started liking it more and more and went from there. I worked for a lot of chefs who inspired me to peruse my career and helped me pave the way to where I’ve ended up today.

3. How has the culinary landscape of Stratford and area influenced your cooking?

There are some really great farmers/producers in the Stratford and surrounding area. I am able to base a lot of the menu and dishes around their products.

4. What dish are you most proud of creating?

I can’t say that I have a set answer for this question. I get an idea for a dish, create a version of the dish, work on refining it to a point where I am proud of it and like it a lot. By the time I’m done, one of the products featured in the dish might be past its prime, seasonality-wise, or I get bored of the dish and decide to do something different. It’s definitely a passing fancy. I also like cooking a lot of classic dishes where I’m not creating as much as I’m executing them in my own way or putting my creative spin on them.

5. What celebrity would you like to dine with and why?

I would have to say Jerry Seinfeld. He would have funny anecdotes about the restaurant, service, and food. Also, I would try and get him to fork out some of his 900 million dollars to finance my own restaurant, haha.


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- Amy Alipio, Associate Editor, National Geographic Traveler

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